Crab Rangoon

Ingredients

• Nonfat yogurt

  Skim milk, 13 grams protein per 8 ounce

  2 tbsp or 30g

• Cream cheese

  Low fat

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 small or 20g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Crabmeat

  Crab deluxe, Leg style, imitation - Meijer

  ½ package or 113g

• Wonton wrappers

  (includes egg roll wrappers)

  20 wrapper, wonton or 160g

Directions

1. Preheat the oven to 425 degrees F.
2. In a bowl stir together the yogurt, cream cheese, green onions, garlic, ginger, soy sauce, sugar, and crab meat.
3. Lay the wontons out and fill each with 1 tablespoon crab mixture. Wet the edges of the wontons and fold closed.
4. Place in a single layer on a parchment lined baking sheet. Spray the crab rangoons with cooking spray to help crisp up the top.
5. Bake for about 10 minutes. The flip over and cook for an additional 5 minutes or until crisp.
6. Variation: If you want a more classic, bubbly outside you can pan fry the wontons in 2 tbsp of vegetable oil.
7. Recipe inspired by: http://www.slenderkitchen.com/skinny-crab-rangoon/#